This is a recipe we created for foodnetwork.ca when we were their resident vegan bloggers! It was one of the first recipes we gave them. This vegan greek salad topped with mushroom walnut meatless patties ("souvlaki"), tofu feta, and a creamy cucumber dressing is a show stopper for dinner. And we recently featured it on our weekly YouTube show so you could see exactly how to make it from start to finish. Check it out below!

This recipe makes 4 servings with the exception of the tofu feta. But the tofu feta is a great thing to keep in the fridge and use for lunches and other dinner ideas. You could even make great meatballs with the mushroom walnut mixture to put on top of spaghetti. We're just full of ideas!

tofu feta ingredients:

1 x 350G package extra firm organic tofu

1/2 C rice vinegar (you can probably also use white wine vinegar)

1 tbsp lemon juice

1/2 C almond milk (or soy milk)

1 tsp dried basil

1/2 tsp garlic powder

2 tsp sea salt

Remove the tofu from the packaging and drain the excess water. Cut it lengthwise in half, then into strips, and then cut the strips into cubes.

Whisk the remaining ingredients together in a glass storage container that has a fitted lid. Submerge the tofu cubes in the mixture, place the lid on the container and refrigerate it.It's preferred to marinate the tofu at least overnight as it gives it a stronger flavour, but you could do it as for as short as 3 hours.

creamy cucumber dressing ingredients:

1/4 C olive oil

2 tbsp white wine vinegar

1/3 C shredded cucumber

2 tbsp vegan mayonnaise

1 tsp dried oregano

1 tsp dried basil

1 tsp garlic powder

1/4 tsp ground mustard

1/4 tsp sea salt

1/4 tsp ground pepper

1/2 tsp agave nectar

Make the dressing ahead of the mushroom walnut patties and leave it the fridge until you’re ready to serve the salad.You can either whisk all these ingredients together until combined or blend them in a blender for a creamier, smoother dressing.

Form 2 ½ wide x ¼” thick patties with the mixture using your hands. You may need to dampen your hands with a little bit of water to keep the mixture from sticking. You can either bake the patties on a lightly oiled baking sheet for 10-12 minutes at 375F and flip them half way through or pan fry them.

To pan fry, heat a large pan to medium heat with 1 tbsp of oil. When the oil is hot, place the patties in the pan and fry for 1-2 mins a side until golden brown. Don’t over crowd the patties in the pan. Depending on the size of your pan you may want to only do 2-3 at a time. Add more oil to the pan for the next batch.

greek salad ingredients:

8-9 C arugula

1 C cherry tomatoes

1/2 C sliced kalamata olives

1/2 a red onion, thinly sliced

1 C tofu feta cubes (as per above recipe)

Assemble the salads starting with a bed of arugula and add in olives, halved cherry tomatoes, and top with thinly sliced onions. Place warm mushroom walnut patties on top of the salad. Crumble tofu feta on top and drizzle with the creamy cucumber dressing. Garnish with fresh ground pepper and serve immediately.